Text 25120, 73 rader
Skriven 2012-05-21 16:40:56 av Dave Drum (1:261/38)
  Kommentar till text 25107 av Dale Shipp (1:261/1466.0)
Ärende: Bell Peppers
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> We do like the red because of their flavor, but rarely buy orange or
 DS> yellow unless they are on a sale like this -- which is rare.

 DD> The non-green peppers are very minimally sweeter than the
 DD> standard greens. When I buy coloured bell peppers it is
 DD> more for colour variety in presentation of some dish than
 DD> for any other reason.

 DS> These red, orange and green were the same shape as the green bell
 DS> peppers.  I'll agree that they were only a bit sweeter than the greens.
 DS> Normally, we like to buy a red pepper that is longer and pointed
 DS> instead of shaped like the green bells.  I think that they are called
 DS> la rouge royale.  They have a more pronounced flavor.

I've seen those from time to time - but, since they are generally at a
super-premium price I pass them by. Dang. Not I'll have to buy one or two and
try them out.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Fish w/Garlic Beurre Rouge
 Categories: Seafood, Citrus, Chilies, Vegetables
      Yield: 6 Servings

    1/2 c  Green fruity olive oil
      5 tb Lemon juice; fresh squeezed
      4 cl Garlic; slivered
    1/2 c  Cilantro; chopped
           Salt & pepper
      6    Pieces grouper; or other
           - firm, white fleshed fish
      4 oz Unsalted butter
    1/4 c  Red onion; chopped
      2 sm Green chilies serrano; fine
           - minced
      1 tb Garlic; minced
      1 lb Tomatoes; peeled, chopped
           Lemon wedges & cilantro
           - sprigs for garnish

  Mix together olive oil, 4 tablespoons lemon juice,
  slivered garlic, 1/4 cup chopped cilantro, salt and
  pepper. Add fish filets and marinate for at least one hour
  or as long as overnight.

  To prepare garlic beurre rouge: In a frying pan over
  medium heat, melt two tablespoons butter and saute onion,
  chilies, and minced garlic until soft, stirring often. Add
  tomatoes and remaining lemon juice. Cook for 10 minutes,
  stirring occasionally. Remove from heat and season to
  taste. Stir in 1/4 cup chopped cilantro. Slowly stir in
  remaining butter until melted. Drain marinade from fish.

  Cook filets over low glowing coals (or broil if desired),
  turning only once. Be careful not to overcook. Remove to a
  warm serving platter and top with garlic beurre rouge.

  Garnish with lemon wedges and cilantro sprigs.

  Recipe By: Delicious Decisions/tpogue@idsonline.com

  From: Terry Pogue - Foodwine List - 22 Nov 97

  Uncle Dirty Dave's Archives

MMMMM

... I don't like composers who think. It gets in the way of their plagiarism.

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 * Origin: Prism bbs (1:261/38)